Hummus

This hummus recipe offers a rich, creamy dip made from blended chickpeas, tahini, lemon juice, and garlic. The preparation emphasizes achieving a smooth texture and balanced flavor, suitable for pairing with various accompaniments.

Ingredients

Steps

Chickpeas can be from canned or cooked from scratch. Home cook chickpeas have better flavour. Soak chickpeas overnight in fridge. 80g dry chickpeas will yield about 250g cooked chickpeas. Cook more as chickpeas are versatile.
Wash the chickpeas well by rubbing vigorously between hands to remove any dirt
Put chickpeas in pot, add three pieces of bay leaves and fill up with few inches of water and bring to boil
Use a strainer to skim foam off and discard
Simmer with lid slightly ajar for 2 hours. Top up with boiling water if needed.
Remove skins of the chickpeas if they floated to the top. Skins contain anti-nutrients which can inhibit absorption of certain minerals. Removing them will make the chickpeas more nutrient dense and easier for the body to absorb. Drain off the liquid which is called aquafaba
Weight 250g chickpeas
Put tahini and lemon juice into food processor or blender and process for 1 minute.
Scrape the sides and process for 30 seconds more. If using blender, scrape the sides down a few extra times as the tahini will be splashed to the sides. This process helps cream the tahini making the hummus smooth and creamy
Add olive oil, minced garlic, cumin and 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 second, scrape the sides down and process for another 30 seconds or until well blended
Add half the chickpeas and process for 1 minute.
Scrape the sides down and add the remaining chickpeas and process for another minute until thick and relatively smooth.
Along the way, add 2 to 3 tablespoons of the aquafaba until reach the perfect consistency
To serve, spread the hummus on serving platter, using the back of a spoon to swirl it nicely
Drizzle extra virgin olive oil over and sprinkle paprika or sumac over it
Serving suggestion, spread hummus over sourdough rye thin and cheese slice topped with tuna, tomato and Chimichurri sauce
Serving suggestion, spread hummus over sourdough rye thin and slice of cheese and topped with sardines, cherry tomatoes and pickled onions
Enjoy